Cook the Chef's Pantry (All Our Recipes)

Anna and chef Cecelia Lizotte join forces to bring you three delicious west African dishes from fried plantains to classic Egusi.

This special episode of the Chef’s Pantry is brought to you by our friends at Meet Boston. For more information, head to MeetBoston.com.

We get an exclusive first look at their private chef experiences with executive chef Phil Flath, serving up pan-seared scallops with a warm spinach salad.

Anna makes a Bloody Mary slush to put on top of those delicious half shells oysters.

Anna makes some healthy beach bar snacks perfect for families on the go!

Anna and Max share a family favorite Brownie recipe and they show you their special trick for elevating them into a true work of art.

Anna makes a Kale Caesar Salad with a robust earth flavor and a lot of crunch.

Anna makes some Honey Roasted Carrots on top of a Whipped Cottage Cheese. The heirloom carrots get a touch of sweetness with the honey, and she shows you a great trick for making that crystallized honey smooth and creamy.

Anna whips us a Chocolate Pudding that is bold, creamy and rich and swaps out the eggs for tofu and she promises it’s so delicious you would never know.

Anna shares her Chia Seed Pudding recipe that’s super easy to make ahead of time for breakfast or as a filling snack.

Anna shares her delicious soup recipe that’s sure to warm the body and soul. She starts with bone broth then layers in flavor with aromatics like spices, veggies and meat.

It’s time for Anna’s delectable steak pinwheels! She shows you her pro tip for butterflying the steak and then shows you how to tenderize, by pounding flat and even. Next, she stacks it up with pesto, provolone, and prosciutto and roll baby roll and the pinwheels are ready for the grill.

To round out the meal, Anna makes a creamy orzo and shares her easy secret on how to give it a delicious velvety texture.

What makes this salmon recipe special is that Anna uses a technique typically used for potatoes with thin slices and smothered with an evoo and adobo. To really make it a showstopper she adds pom arils and pecans for an interesting and delicious crunch.